Active films based on zein containing LAE: Anti-synergistic effect of oleic acid on survival of spoilage organisms in chicken soup as a food system

The aim of this study was to evaluate the effect of plasticizer (oleic acid and glycerol) on physical properties and antimicrobial activity of zein based films with lauric arginate. The release behavior was also evaluated by exposing the biofilms to three food simulants (3% acetic acid, 10% alcohol and water,) at two temperatures (4, and 37 °C). Results showed that incorporation of oleic acid in the polymer matrix compared to glycerol led to obtaining better barrier with higher resistance in the water. The results demonstrate that changing the plasticizer affected the amounts of release in food stimulants. Incorporating of glycerol in the zein films containing LAE resulted in a reduction of 4.99 CFU/ml and 4.16 log log CFU/ml against Listeria monocytogenes and Escherichia coli. Meanwhile the combining LAE with oleic acid in the zein film caused a pronounced decrease in LAE s antimicrobial efficacy. The effectiveness of the active bags was also demonstrated by inoculated with the above microorganisms in chicken soup. This work highlighted that incorporation LAE zein film in the presence of glycerol can be a successful approach for improving the safety of chicken soup.

Keywords:

Active film , Lauric arginate , Plasticizer , Zein.